Best 2 Magnolia Bakerys Black White Chocolate Blondies Recipes

Indulge in a taste of classic Americana with Magnolia Bakery's Black and White Chocolate Blondies, a delectable treat that seamlessly blends the richness of chocolate with the buttery goodness of blondies. These irresistible bars feature a moist and chewy blondie base studded with chunks of semisweet chocolate, topped with a decadent layer of white chocolate ganache. This recipe provides detailed instructions for creating these delightful treats, ensuring your kitchen is filled with the sweet aroma of baking and the anticipation of savoring these delectable blondies.

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MAGNOLIA BAKERY'S BLACK & WHITE CHOCOLATE BLONDIES

Magnolia Bakery's Black & White Chocolate Blondies image

This is an amazing moist and chewy blondie bar recipe with two kinds of chocolates and nuts. What's not too love! From the great dessert cookbook, "More From Magnolia: Recipes from the World Famous Bakery and Allysa Torey's Home Kitchen". Allow the blondies to cool before cutting and serving. Enjoy!

Provided by blucoat

Categories Bar Cookie

Time 45m

Yield 24 2-inch blondies

Number Of Ingredients 11

Ingredients

1 1/2 cups cake flour (not self rising)
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, soft
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons vanilla
1/2 cup chopped white chocolate
1/2 cup chopped semisweet chocolate
1/2 cup walnuts or 1/2 cup pecans, chopped

Steps:

Preheat your oven to 350 degrees. Grease and flour a 13x9 baking pan.
In a small bowl, combine the flour, baking powder and salt. Set aside.
In a large bowl, cream the butter with the sugars until smooth, about 2 minutes. Add the two eggs and the vanilla and beat well. Add in the dry ingredients and mix well. Stir in the chocolate chunks and nuts.
Bake for 35-40 minutes, or until cake tester inserted at centre of pan comes out with moist crumbs. Don't overbake!

WHITE CHOCOLATE BLONDIES

White chocolate blondies image

These decadent, American-style dessert bars are the fairer cousin of the brownie, with the same dense and fudgy texture

Provided by Cassie Best

Categories Afternoon tea, Dessert, Treat

Time 55m

Yield Makes 16

Number Of Ingredients 8

Ingredients

225g butter, chopped into small pieces, plus a little for greasing
200g white chocolate, chopped into small pieces
175g plain flour
½ tsp baking powder
200g soft light brown sugar
100g golden caster sugar
3 large eggs
2 tsp vanilla extract

Steps:

Grease a 21 x 21cm brownie tin with a little butter, then line the base and sides with baking parchment. Place the butter and 100g white chocolate in a bowl, suspended over a pan of gently simmering water. Stir every few mins, until the butter and chocolate have melted. Remove the bowl from the pan and leave to cool for 15 mins. Heat oven to 180C/160C fan/gas 4. Combine the flour and baking powder in a bowl, with 1/4 tsp salt.
Place the sugar and eggs in a large bowl. Using an electric hand whisk, beat the mixture until it looks thick and foamy - this will take a few mins. The egg mixture is ready when it leaves a trail from the beaters, which sits on the surface for 2 secs.
Add the vanilla to the melted chocolate and give it a good stir - don't worry if it has separated. Pour into the whisked eggs and sugar. Use a spatula to gently fold everything together, until most of the buttery streaks have been folded in. Sieve the flour mixture into the bowl and fold together again, add the remaining chocolate chunks and stir until well combined.
Pour the mixture into your tin, smoothing it into the corners. Bake for 30-35 mins for soft centred blondies (if you prefer a cakey texture, leave for another 5 mins). Check if the blondies are cooked by giving the tin a gentle shake, they should be mostly set but a little bit of a wobble in the centre is fine. Cool completely in the tin - the blondies will sink in the middle as they cool, just like brownies. If you try to remove the blondies too soon, they will be too soft to cut, so be patient. Once cool, cut into 16 squares. The blondies will keep for 5 days in a sealed container.

Nutrition Facts : Calories 299 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein

Tips:

Use high-quality white and black chocolate for the best flavor. Chop the chocolate into small pieces or use chocolate chips for even distribution.
Make sure the butter is softened to room temperature before creaming it with the sugars. This will help to create a smooth and creamy batter.
Do not overmix the batter. Overmixing can make the blondies tough. Mix just until the ingredients are combined.
Bake the blondies until a toothpick inserted into the center comes out with just a few moist crumbs attached. Overbaking will dry out the blondies.
Allow the blondies to cool completely before cutting them into bars. This will help to prevent them from crumbling.

Conclusion:

These Magnolia Bakery Black and White Chocolate Blondies are a delicious and easy-to-make treat. With their chewy texture, rich chocolate flavor, and elegant appearance, they are perfect for any occasion. Whether you are enjoying them as a snack, dessert, or gift, these blondies are sure to be a hit.